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From the beloved, bestselling, Oscar-nominated author of Taste- What I Ate in One Year is a funny, poignant, heartfelt and deeply satisfying serving of memories ...
A new book by acclaimed French chef Alexandre Gauthier, owner of the extraordinary restaurant La Grenouillere--awarded two Michelin stars--in northern France
Welcome to La Grenouill ...
Laurie Woolever - co-author of bestsellers Appetites and Bourdain: The Definitive Oral Biography - traces her path from a small-town childhood to working at food publications and ...
A Cooks Book is the story of Nigel Slaters life in the kitchen. From the first jam tart Nigel made with his mum standing on ...
From award-winning actor and food obsessive Stanley Tucci comes an intimate and irresistible memoir of life in and out of the kitchen
Before Stanley Tucci ...
The globally renowned chef of Momofuku, star of Netflix's Ugly Delicious, and bestselling author of Eat a Peach now shares the kitchen hacks and ...
A lot has changed since "Kitchen Confidential" - for the subculture of chefs and cooks, for the restaurant business and for Anthony Bourdain. This book explores ...
Tom Colicchio cooked his first recipe at 13 years old-a stuffed eggplant from an issue of Cuisine magazine that he picked up out of boredom-and ...
An irreverent, accessible, essential guide to the science of flavor and how to use it in your own kitchen, from the food scientist-confidante of some ...
'Niki Segnit is definitely the reigning champion of matching ingredients' - YOTAM OTTOLENGHI
'Will inspire a new generation of home cooks, chefs and writers alike' - RUKMINI ...
At Noma - four times named the world's best restaurant - every dish includes some form of fermentation, whether it's a bright hit of vinegar ...
THE CLASSIC BESTSELLER: 'The greatest book about food ever written'
'A compelling book with its intriguing mix of clever writing and kitchen patois ... more horrifically ...
Elizabeth David written by Quentin Tarantino A.A. GillFantastic- as lip-smackingly seductive as a bowl of fat chips and pungent aioli Daily TelegraphAfter twenty-five years ...
In the tradition of The Joy of Cooking comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice ...
